how do u curdle soyabean milk to make tofu?

Answer 1

Use Nigari - natural magnesium chloride or natural calcium sulfate.

See:
http://www.kameyamado.com/english/how_to_make_tofu.html
http://www.cs.cmu.edu/~hansen/recip/tofu.html
http://www.soya.be/how-to-make-tofu.php
http://www.soymilkmaker.com/making_tofu.html

Answer 2

You dont curdle soybean milk to make tofu. You take soybeans, soak till soft in water. Put in blender. Blend. Put in shallow pan. Put heavy pan on top of soybean paste. Put in fridge and let sit until firm. You can add vinegar or salt or whatever to the paste before mixing if you want. When firm, store in water and change it every day. Use within 3 days or so.

Answer 3

I believe that the part that makes the TOFU has already been drawn out of the soymilk. Just buy it. If you don't want the TOFU in the containers at the grocery store, you can go to an Asian store and buy blocks of it.

Answer 4

Soy milk is curdled using salts and acids (sometimes enzymes, though not commonly so). Once the milk is curdled, it is pressed just like cheese.

Answer 5

I know that you put vinegar in milk and it instantly starts curdling.

Answer 6

That's not how tofu is made.